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Producing a Crisper Pizza Crust
Another option is to raise the cooking temperature, which will make the crust crisper. We would experiment one at a time with the thinner crust or higher temperature, until you find that one or the other or both produces just the crust you’re looking for. You might also experiment a bit with your recipe. We find that a mixture of all-purpose flour and semolina flour produces a great crust. The proportion we use would have you substituting about three pounds of semolina flour for regular flour in your recipe. Finally, don’t give your pizzas a chance to steam once they’re cooked. With all those delicious toppings, the only place for moisture in the crust to escape is through the bottom. So don’t set it on a cool, impervious surface when it comes from the oven. Put it right in the box or consider serving it in a pizza pan with a perforated bottom, so the steam has some way to escape. And you might want to learn how to spell pizzeria, just in case it ever comes up…. |
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Classic Neapolitan Pizza Dough Standard Pizza Crust Chicago-Style Deep-Dish Pizza Dough California-Style Pizza Dough |